asian salad


Here is the original recipe. I, however, read the reviews and followed a tip given by a reviewer, which make the recipe much, much lower in fat and calories. I recommend following those instructions.

INGREDIENTS

  • 2 (3 ounce) packages ramen noodles, crushed
  • 1 cup blanched slivered almonds
  • 2 teaspoons sesame seeds
  • 1/2 cup butter, melted
  • 1 head napa cabbage, shredded (I just used the prepackaged and chopped cole slaw mix…so you add a few carrots to the mix, no big deal)
  • 1 bunch green onions, chopped
  • 3/4 cup vegetable oil
  • 1/4 cup distilled white vinegar
  • 1/2 cup white sugar
  • 2 tablespoons soy sauce

DIRECTIONS

  • In a medium skillet over low heat brown ramen noodles, almonds, and sesame seeds with melted butter or margarine. Once browned, take off heat and cool.
  • In a small saucepan bring vegetable oil, sugar, and vinegar to boil for 1 minute. Cool. Add soy sauce.
  • In a large bowl , combine shredded napa cabbage and chopped green onions.
  • Add the noodle and soy sauce mixture. Toss to coat. Serve.

Changes provided by Micke.

“Way too fat for our tastes…changed to 1/4 cup oil, 3 tbsp vinegar, 3 tbsp sugar. Didn’t use butter at all, but toasted sesame seeds and almonds in oven at 350 for 7 minutes. Every one raves over this recipe, and it’s a lot healthier, with less juice in bottom of bowl. I also added the flavor pack from the ramen noodles to the dressing and it was to die for. Thanks for the great start though.”

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